297results about How to "Low alcohol content" patented technology

Systems, methods, and computer readable storage media are described in which exhaust gas is routed to a hydrocarbon retaining device during starting, and purged to the engine intake manifold. Various alternative approaches are described for controlling operation and diagnosing degradation. Further, various interrelated configurations are described.

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying first and second voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the first and second voltages.

Methods and systems are provided for controlling exhaust emissions by adjusting an injection profile for different fuels injected into an engine cylinder from different fuel injectors during engine start and crank. By splitting fuel injection during start and cranking so that fuel of lower alcohol content is port injected and fuel of higher alcohol content is direct injected as one or multiple injections, the soot load of the engine can be reduced and fuel economy can be improved.

The present invention provides a spray containing medicinal vegetable oil. The liquid medicine of said spray contains one or more than one medicinal vegetable oil with therapeutic action and effective dose and oleaginous liquid medicine carrier. The described oleaginous liquid medicine carrier is formed from one or more than one synthetic or natural fatty oil.

Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying different voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the different voltages.

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying first and second voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the first and second voltages.

Various systems and methods are described for an exhaust gas sensor coupled to an exhaust system of an engine. One example method comprises, during selected engine fueling conditions, alternating between applying different voltages to the sensor; and identifying an amount of alcohol in fuel injected to the engine based on sensor outputs at the different voltages.

Disclosed is a process for the preparation of primary, secondary and tertiary amines via a catalytic hydrogenation of unsubstituted, N-substituted, and N,N-disubstituted amides. The amide is led, together with an auxiliary amine, in vaporised form in a hydrogen containing gas flow over the catalyst. The process can be carried out at relatively low pressures, between 2 and 50 bars, using typical hydrogenation catalysts like CuCr-type catalysts. The amine is obtained with high yield and high selectivity. The process can be carried out in a continuous fixed bed reactor.

The invention is about a drinks containing alcohol made from barley and bread ,and the product technology based on brewing .Barley, dry bread are the main raw material of the fermented beverages with alcohol, the barley and bread extract after extraction - sterilization - cooling -hops -yeast -fermentation- cooling- sediments elimination- starch syrup -filtration - CO2 -perfusion and canned closing - Pap sterilization -cooling -finishing. The product can be preserved for 3 -6 months.

The invention relates to a composition for killing microbes, which is mainly used for hand antisepsis, surgical hand antisepsis and antisepsis of skins and mucosa and can be also used for killing the microbes at the surfaces of the articles; polyhexamthylene guanidine hydrochloride and ethanol are adopted as main active fungicide ingredients to be combined with a fungicide synergistic agent isopropanol, wherein the concentration of the ethanol is 79-467 g / L, the concentration of the polyhexamthylene guanidine hydrochloride is 0.01-15 g / L and the concentration of the isopropanol is 3-54 g / L; meanwhile, a moisturizer, a stabilizing agent, a thickening agent and other agents can be added as needed to obtain different dosage forms; and the composition has the advantages of good fungicide effect, high speed, no washing, high stability, reduction of skin irritation of the product and functions of protecting and moisturizing skins.

A fruit-taste yellow wine is prepared from fruit chosen from carambola, haw, jujube, litchi, apple, pear, etc. glutinous rice and rice leaven through choosing raw materials, culturing fruit-taste yeast, saccharifying, and fermenting twice. Its advantages are good color, taste and smell, and rice nutrients.

A process for preparing a fermented alcohol beverage with low (or no) alcohol content includes fermenting raw juice and osmotic evaporation by composite silicone rubber membrane for selectively removing alcohol. The evapour passed through the membrane is fractionally condensed in vacuum state. Its advantages are simple process, low cost, high operatibility and low content of alcohol.

A method is used to remove an unreacted alcohol from an ester product mixture by a gas stripping. The method involves the feeding of the ester product mixture into proximity of an axis of a rotating packed bed, so as to enable the ester product mixture to flow radially to come in contact with a gas which is introduced into the rotating packed bed. The unreacted alcohol and any other volatile component of low molecular weight are thus stripped from the ester product mixture by the gas entrainment, thereby resulting in production of a purified ester product which is collected at the bottom of the rotating packed bed. The unreacted alcohol and the volatile component, which are entrained in the gas, are discharged via an exit located at the top of the rotating packed bed.

A composite fruit juice and its processing method belong to the deep processing field of fruits. The invention aims to solve the technical problem that lipid in present fruit juice drinks is not easy to absorb. The composite fruit juice is mainly prepared by processing blackcurrant, raspberry, cherry, sea-buckthorn, Actinidia arguta, blueberry, blackberry, lingonberry, strawberry, pomegranate, mulberry, Rosa davurica, lonicera edulis and Acanthopanax Sessiliflorus. The processing method is to adopt technologies of fermentation, alcohol extraction, crushing, mixing, ultra-high temperature sterilization and the like. The composite fruit juice has a good capability of removing hydroxyl radicals and the clearance reaches up to 96.9%.

The invention provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.

The invention provides a composition for mouth cavity cleaning, which contains tea extract 35-50 parts by weight, stevia rebeudiana leaves extract 10-15 parts by weight, lemon extract 10-25 parts by weight, peppermint leaves extract 10-15 parts by weight, honeysuckle extract 10-20 parts by weight, bitter tea extract 20-30 parts by weight, xylitol 5-10 parts by weight, and ethanol 25-35 parts by weight. The components of the composition of the invention are edible plants which are effective for oral health, and have no irritation, and can be used in long term.

The invention discloses a non-alcohol beer base-material and preparing method of non-alcohol beer in beer producing technical domain, which comprises the following steps: disintegrating raw material; setting material and water ratio at 1:3- 4; feeding at 35-38 deg.c; saccharifying; filtering; boiling; adding into hops; depositing; cooling; shaping 11degreeP wheat juice; getting the base-material; diluting the non-alcohol beer base-material; aerating; mixing; storing at 2-3 days; getting the non-alcohol beer. This beer can meet needs of many special human populations.

The invention relates to an alcohol relieving composition and a preparation method thereof. The composition of the invention is made of raw materials of homology of medicine and food such as semen hoveniae, kudzu root, gyrophora, medlar, chrysanthemum and liquorice. The details of the particular preparation method are seen in an instruction book. The composition has the advantages that: on the basis of prior alcohol relieving formulation selection, the composition comprises plants capable of protecting liver, preventing oxidation and detoxicating and a plurality of biological active ingredients such as saponin, flavone, coumarin, alkaloid, amylase and amine acid; the pharmacodynamic test shows that the alcohol relieving composition has evident functions for reducing the content of alcohol in blood and shortening the drunk time. Moreover, all the compositions are made of raw materials of homology of medicine and food, not only the effectiveness as the medicine is kept, but also the security as an edible drug is guaranteed. Meanwhile, the preparation method is convenient and simple as well as easy to implement and is suitable for the industrial production.

Certain embodiments provide apparatuses and methods for removing alcohol from alcoholic beverages. In certain embodiments, the apparatus includes a vessel, a fluid conduit configured to be inserted into a beverage, the fluid conduit configured to allow the beverage to flow into the vessel, a heating system comprising a distribution surface within the vessel, the distribution surface configured to receive the beverage and to heat the beverage, and a vacuum system configured to apply a vacuum to the beverage while the beverage is heated by the distribution surface. In certain embodiments, the method includes using the apparatuses described herein to reduce the alcohol content of an alcoholic beverage.

The invention discloses a raw material composition of a fermented milk beverage. The raw material composition comprises the following raw materials in percentage by mass: 35-60% of a fermented milk base material, 0.05-1% of a stabilizing agent, 5-15% of a sweetening agent and the balance of water, wherein the fermented milk base material is prepared through fermentation of raw material milk and lactic acid bacteria, and the stabilizing agent comprises the following components of (a) one, or two or more of sodium carboxymethyl cellulose, propylene glycol alginate, pectin, agar, starch, carrageenin and gellan gum; and (b) one, or two or more of mono(di)glycerin fatty acid ester, acetylated mono(di)glycerin fatty acid ester, and diacetyl tartaric acid ester of mono(di)glycerides. The raw material composition of the fermented milk beverage provided by the technical scheme of the invention is used as a raw material, and kluyveromyces lactis (kluyveromyces lactis) is added for fermentation, so that a gas-containing fermented milk beverage is made. The fermented milk beverage is subjected to secondary fermentation of lactic acid bacteria and microzymes, contains gas produced by natural fermentation, and is high in irritating mouth feel, unique in flavor, and good in stability.

The invention discloses a cherry brandy and a preparation technique thereof, belonging to the technical field of processing of alcoholic beverages. The preparation technique comprises the following steps: crushing cherries used as main raw materials, regulating the components, carrying out inoculation fermentation, squeezing, distilling, aging, blending, bottling and the like to obtain the cherry brandy. The brandy prepared by the technique has the advantages of pure mouthfeel, good taste, strong fruit scent, golden color, transparent precipitate in brandy liquor, high sugar content, low alcohol content and wide applicability, and satisfies the market demand.

The invention discloses an alcohol relieving tea, which includes kudzu vine root, pueravia flower. The character lies in it also includes one or many of Chinese white olive, honeysuckle, malt, tea, hawthorn, job's-tears kernel. The tea has functions of alcohol relieving and liver protecting, blood vessel expanding, digestion advancing, and diuresis, the alcohol can be discharged quickly when the alcohol enters the liver, and it will not do harm to liver. For long time use, it can protect liver, reduces the blood pressure and blood fat, maintains the best state of human. The product in the invention May uses tea as carrier, it will represent black and yellow clear transparent liquid after being immersed, and it has fragrant of honeysuckle. It is convenient, and it can act quickly.

The invention relates to a cider with low alcohol content, which is characterized in that the alcohol content of the cider with the low alcohol content is 3-7% v / v, the reducing sugar is 0-100g / L, the total acid is 4-8g / L calculated by malic acid, the free sulfur dioxide is not more than 50mg / L, the total sulfur dioxide is not more than 200mg / L, and the volatile acid is not more than 0.8g / L calculated by acetic acid; and the brewing method comprises the steps of separation, cleaning, juice extraction, pectinase clarification treatment, fermentation, clarification with a fining agent; freezing treatment; and preparing a finished product. The cider with the low alcohol content has the advantages that the alcohol content of the cider with the low alcohol content achieves 3-7% v / v, the cider is light yellow, clear and transparent, has no suspended solids and has elegant and fresh apple aroma, coordinated wine aroma, sweet and sour taste and fresh property, thereby being applicable to all ages and both sexes for drinking; and the brewing method is scientific, reasonable, simple and easy to control.

A method of growing vines trained in rows, particularly for the purposes of avoiding frost damage and promoting good fruiting, the method being of the type consisting in draping a film (8) of plastics material over each row of vines, the film being supported firstly by at least one top wire (2) situated at the tops of a row of stakes (1), and secondly by spreader elements (5, 7) for spreading the two panels of the film (8), the film being held by fasteners (9) that are secured at intervals to the bottom edges (11) thereof and that are connected to fastener members (12, 13) that are preferably situated on said stakes. Said bottom edges (11) of the film (8) are disposed substantially level with and preferably slightly beneath the lowest height at which side shoots (V) develop, leaving a wide opening between the edges (11) that enables air to circulate because the lateral portions of the film situated above the spreader elements (5, 7) are provided with orifices (14) enabling the vines inside the film to be ventilated, which film is put into place shortly before new growth starts and is left in place at least until frost is no longer a threat.

Methods and systems are provided for controlling exhaust emissions by adjusting an injection profile for different fuels injected into an engine cylinder from different fuel injectors during engine start and crank. By splitting fuel injection during start and cranking so that fuel of lower alcohol content is port injected and fuel of higher alcohol content is direct injected as one or multiple injections, the soot load of the engine can be reduced and fuel economy can be improved.

The invention discloses novel disinfectant prepared from quaternary ammonium salt and alcohol. The disinfectant is prepared from alcohol, quaternary ammonium salt, a corrosion inhibitor, a chelating agent and water. The novel disinfectant can be used for killing pathogenic entero becteria and staphylococcus aureus within one minute, wherein the killing log value is larger than 5; the novel disinfectant can be used for killing candida albicans and pseudomonas aeruginosa within three minutes, wherein the killing log value is larger than 5; the novel disinfectant further has an effect of killing aspergillus niger. The novel disinfectant disclosed by the invention is washing-free, has no corrosion to metal products, can be widely applied to sterilizing in the fields such as appliances and food, is free of toxic action on human bodies and animals and suitable for sterilizing the skin of the human bodies and animals, and has a long-lasting bacteriostatic action. When used for sterilizing common articles, the novel disinfectant can replace quaternary ammonium salt disinfectant to shorten the sterilization time to one minute, can take the place of alcohol and iodine disinfects when used for sterilizing the skin, can keep the antibacterial effect for a long time and can effectively protect the skin part from secondary pollution.

The present invention discloses a roxburgh rose fermented nutrient solution and an application thereof. A preparation of the roxburgh rose fermented nutrient solution comprises the following steps: (1) a raw material treatment is conducted: mature fresh roxburgh rose fruits are selected and washed, the washed roxburgh rose fruits are squeezed into juice, fruit residues are left and taken, the fruit residues are beat, and roxburgh rose fruit slurry and water are mixed evenly to obtain roxburgh rose slurry for a standby application; (2) micro-organism inoculating and fermenting are conducted: lactic acid bacteria and saccharomycetes are added for compound inoculation with an inoculation amount of 1-5%, and after culturing and fermenting, a fermentation product is obtained; and (3) micro-organism removing and filling are conducted: the fermentation product is centrifuged to extract a supernatant to obtain fermentation liquid, after the fermentation liquid is filtered with an ultrafiltration membrane, aseptic filling in an aseptic environment is conducted to obtain a roxburgh rose fermented nutrient solution finished product. Vc and SOD in the fermentation product is high in content and also good in stability, and the roxburgh rose fermented nutrient solution is not liable to brown and stable in product quality, can be used for preparing products with oxidation resistance and / or high Vc content, such as masks, emulsions, creams, essences, freeze-dried powder, decoction pieces, capsules, granules or jellies, and has a good market prospect.

The invention relates to Kbac drink prepared by asynchronous fermentation technology and a preparation method thereof. The Kbac drink is prepared from the following raw materials: malt extract, lupulus, yeast, xylitol, white granulated sugar, citric acid, sodium citrate and pure water. The preparation method comprises the following steps of: adding alpha-amylase into the malt extract for saccharification; performing lactobacillus fermentation, and adding the lupulus; performing lactobacillus fermentation, adding white granulated sugar, xylitol, citric acid and sodium citrate, and mixing with pure water; and filtering and sterilizing to obtain the Kbac drink. Through the invention, the prepared Kbac drink has the advantages of pure mouthfeel, moderate sour and sweet taste, puckery taste and rich nutrition, prevents foreign smell and facilitates control on quality and mouthfeel.

The present invention relates to a composition of aminoalkyl-functional silicide containing deficient volatile organic compound for processing paper or film. Specifically, the present invention relates to use of composition of deficient volatile organic compound (VOC) or compound which basically does not contain VOC composition in coating, wherein the composition eliminates the alcohol from the composition at least proportionally based on one or a plurality of silicide which is partially or wholly hydrolyzed and randomly condensated or cocondensated and aminoalkyl-functional and low polysilyanized aminoalkyl-functional, alkoxy-functional or hydroxyl-functional. The present invention also relates to a composition, wherein the contained silicide which is aminoalkyl-functional or low-poly silylanized aminoalkyl-functional, hydroxyl-functional and alkoxy-functional according to demand is reaction product of the reactions (A)-(D) in the instruction book, wherein the content of free alcohol in the composition is smaller than or equal to 1wt% based on the weight of the composition. The invention also relates to the use of composition.